Prep time: 5 minutes (plus freezing time)
Cook time: 15 minutes
For the oyster miso seaweed butter:
2 nori sheets
250g unsalted butter, at room temperature
1 tbsp miso paste
4 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp ginger
For the steaks:
2 x 400g SpinneysFOOD Grass-Fed Beef Rib-Eye Steaks
2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
1 tsp SpinneysFOOD Sea Salt Flakes
1 tsp SpinneysFOOD Black Pepper
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